BLACK BUTTON DISTILLING:
A
YEAR ONE
WRITTEN BY JASON BARRETT, OWNER/HEAD DISTILLER
I
t’s hard to believe it’s been just 18 months since we fired up our still at
Black Button Distilling for the first time,
THE YEAR AT A GLANCE:
REVIEW
PHOTOS PROVIDED BY BLACK BUTTON DISTILLING
PASSIONATE PEOPLE:
Growth hasn’t come
easy and many long nights and hard-won fights have led us to today. I feel very blessed to have some of
becoming the first grain-to-glass distillery in
210 BARRELS OF
BOURBON WHISKEY
the most passionate coworkers I could hope for at
Rochester, NY since prohibition. Now, less
DISTRIBUTION IN 7 STATES
my side. Each of them left a steady job that usually
than two years after we opened our doors, we’ve signed a lease for new warehouse
200 ACCOUNTS
space after outgrowing our 5,000 sq ft of
21 EMPLOYEES
space, and we have a 600 gallon stripping still on the way as our 300 gallon still wasn’t enough to keep up with demand. As I look back at what we’ve accomplished, it’s been a truly remarkable journey.
AND COUNTING
INSTALLED GRAIN SILOS AND NEW FERMENTERS LAUNCHED 14 NEW PRODUCTS
paid better to join me in this journey. It’s through their efforts that we have been able to grow our selfdistribution operation to over 200 accounts and our distribution partnerships to cover seven states. Employees make or break you. Make sure everyone is on the same page; we are a functioning team as well as a family. When we work together as one unit, creativity flourishes and solutions are found. Their
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